Rhubarb and Vanilla Compote with Yogurt Mousse
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 sticks rhubarb, fresher
- 1 vanilla pod, already scraped out, e.g. from the last baking
- 1 tablespoon, heaped sugar, brown
- 1 handful raspberries, frozen
- 100 g strawberries, fresh
- 150 ml whipped cream
- 25 g suar
- 150 g natural yourt
- 2 handfuls amarettini, crispy (approx. 0 pieces)
- 2 tablespoon pistachio nuts
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the rhubarb into small pieces. Put in a saucepan, heat and add the vanilla pod and brown sugar. Add the raspberries and cook everything into compote. Remove the vanilla pod and let the compote cool.
- Wash, clean and dice the strawberries as finely as possible.
- Whip the whipped cream until stiff. Mix the yogurt with the sugar and then carefully fold in the cream.
- Roast the pistachios in a pan without fat. Remove from pan and finely chop. Put the amarettini in a freezer bag and roughly crumble with the rolling pin.
- Alternately layer biscuits, compote, strawberries, mousse and pistachios in dessert glasses until everything is used up.
- Note: I use vanilla pods that have already been scraped out for this compote. They can still be used in a sealed jar, as they still contain a lot of vanilla aroma. I use them e.g., to refine fruit compote (as in this recipe), to make homemade vanilla sugar or to flavor rice pudding.
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